a rather pleasing carrot cake with lime mascarpone icing

Marvelous receipe. Here in Romania, carrots aren't used for deserts, but this makes a very pleasant change :)

I've cooked this cake a few times now with varying success. I found that using 3 eggs and cooking it for 1 hour 45 mins on gas mark 2 produces much more pleasing results. Other than that, this recipe is amazing!!!

This cake was very time consuming to make! Took me almost 3 hours! Maybe just me being slow! It took longer than 50 minutes to bake also I had to add another 25 mins for it to be cooked in the middle. While the icing was delicious it was so runny and nothing like the picture!! I even tried to let it set in the fridge before I iced the cake sponge!

Hey try to convert the grams at this site http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm <br /> Each ingredient differs in its volume so a simple numeric conversion may be the cause of some people's failure to make a decent cake with this recipe. Let me come back with my result if successful. Cheers !

Not quite sure how anyone can get this wrong, my 10 year old son baked this yesterday following Jamie's fabulous recipe. It is by far the most delicious, moist recipe of carrot cake we have ever tried. Still we expect nothing less from Sir Jamie!!

Lovely carrot cake!Ii love the icing and normally make even more of it using the whole of 250g of mascarpone and 200g of philadelphia. it works with two limes still and i only use about 100g of icing sugar. Thank you Jamie!

Would you believe after an hour of searching this is the ONLY carrot cake recipe I've found that uses butter instead of canola or vegetable oil? I've even found supposed "traditional" and "old fashioned" recipes using those oils! Thank you for a proper, buttery cake recipe. I'll be making this as my birthday cake this weekend. Yay!

I would love to make this for my Mom but can you tell me how to convert grams to cup? <br />

Best Carrot Cake Ever!<br /> I add greek yogurth to the icing, which makes it taste even better!<br /> I make it in a normal cake tin too (if I have enough time) and make a cake with 3 layers of icing! So delicious!

i have made this cake 4 times now its lush its a soft squidgy texture that is half pudding half cake but carrot cake should be rich moist not dry. trick is to leave it in the oven touch longer just keep checking ith a prick in the middle

Hi from Australia! Just about to bake a Carrot cake and found this one by you, Jamie. After reading all the comments, I'm not sure should I use your recipe. How come it turns out differently for everybody? If one follows the same recipe exactly, it should come out just like for you. Will give it a go (even though don't have much time w. a 6-mth & a 2-yr old) and let you know how it came out!

A que estas jugando????????????

Hey! we´ve just did the cake and it turned out quite weird...and different from what we expected actually. the taste is rather nice but it´s like a pudding and it seems like it is raw!! quite a disappointment...<br /> we love u anyway, but come on man!!! <br /> cheers! from Uruguay

This is my go-to cake recipe! My family always begs me to bring it to functions. I have always had to leave out the nuts (parents don't like exposing small children to anything, nowadays), but I pretty much double the spices and it's always fantastic.

I made this cake last year for my sons first birthday- am preparing to make it now for his second birthday soon- cant wait! The Cake was DIVINE!!!! really hope I get it the same this time round... thanks for the tip with the "dash at end of lime" !!!

This is the best cake ever i have made it 4 times, and now everyone asks me to make it for their birthdays its divine, got it from the recipie book but wanted to say Thank you...its absolutaly perfect...

Made carrot cake for the first time. Used this recipe however like some of you I used only 4 eggs did not use the orange juice and the cake was excellent! I would use less sugar next time, a bit sweet.

Judy - check out my post from Sept 2. I think too much egg and sugar may have made yours soggy.

tried the recipe twice today and keeps coming out really really wet and not at all spongy<br /> <br /> not sure whats going wrong, maybe too much orange?<br />

made this twice in the same day, both times it came out really wet and slimey!<br /> <br /> not sure whats going wrong as we have followed the recipe exactly both times!<br /> <br /> only thing I can think is too much juice from the orange? <br /> <br /> :(<br /> <br />

if you add a dash to the end of this recipe it comes up in cups e.g. (-with-lime-)

I made this cake using the recipe out of the actual cook book "Cook with Jamie" US first edition. It called for 2 cups brown sugar and 5 eggs - thought this was an error so I used 1 cup sugar and only 3 eggs (for one 9 inch round). I also added 1/2 cup crushed pineapple and raisins. Turned out fabulous.

I made this cake yesterday, all the ingredients were used apart from the cloves and ginger (not a great fan of these). The cake was in the oven 180Deg, for 50 minutes when I checked with skewer, it was still sticky and moist so left it for another 20 minutes. By this time the cake top was almost turning a burnt colour, Took the cake out, left it in the tin for 10 minutes and turned it out for an hour at room temperature. Decorated it with the topping, but when I cut the cake I found that inside it was still almost ‘gooey’ or ‘congealed’ in appearance. What did I do wrong? Anyone has any suggestions please? By the way the cake was cooked in the middle shelf in a preheated Neff oven on fan/heat setting

Beautiful cake! I has a few issues though. The icing was a completely different color to the picture (more of a cream color than pure white?) almost as if the food stylist used egg whites in the icing?<br /> Also the quantities listed on this online recipe differ from the quantities listed in the cookbook. Weird. Otherwise, it was a great cake

Made the cake twice already - everybody loved it - once i used peacan nuts instead of the walnuts as i ran out - was excellent too. I am not an experienced cake-baker - so everybody was surprised when I showed up with this excellent cake - Thanks Jamie :-)

Hi, this is a great recipe! I've found this tool on cakebaker.co.uk that coverts tin sizes, so if you want to make a bigger cake than the recipe states you can use this tool to work out the amount of ingredients you need http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html They also have a cake pricing tool which works out how much you could sell your cakes for http://www.cakebaker.co.uk/cake-recipe-pricing-calculator.html go check them out!

Absolutely fantastic......have passed this recipe to all my friends!!

I tried this recipe and it was amazing! Perfect comfort food. The spices created layers of taste and the orange made it so light and fresh! <br /> Finally the perfect carrot cake!

Sutanas are great in carrot cake

Better use vegetable oil or butter?

***Just seen a few comments from people in the U.S, there's a little 'convert' button next to the photo above the article which should help you with quantities.<br /> <br /> Love this recipe, everyone says its such a delicious mixture of flavors and the lime is a great refreshing twist on tradition.

Should I be using normal self raising flour or wholemeal?

hi<br /> <br /> is there a way to replace the self rising flower with plane flower and yeast or baking powder instead?

@ rebecca <br /> Since the walnuts aren't actually going to make a difference to the consistency of the mixture (because they're in pieces, not ground up like flour) you could easily leave them out or substitute them with whatever you like. You don't have to think about quantities or how it'll affect the cake rising at all. Well, that's what I think anyway. I always leave whole nuts out of cakes. <br /> As for the ground almonds, leaving them out will make a difference to the cake. I'd suggest substituting the same amount of flour, or maybe semolina? Semolina in cakes is awesome! It would have a sort of similar effect on the way the cake feels in your mouth as almonds; it's more interesting than just flour~<br /> Haha, hope you come back and read this...

Have been looking for a carrot cake receipe and this sounds great, but was wondering if I could replace the nuts with something else or whether I could replace it with more carrot as my husband and daughter have a nut allergy.<br /> thanks

hi i have another of your carrot cake recipies that is lovely when made. i cant wait to try this one as well to compare them both

Je n'ai malheureusement pas reussi , se carrot cake,trop de beurre je pense, je n'a pas gonfle et est reste plat. imangeable c'est dommage.

Hi jamie, i loved all ur recipes! I always watch ur show n im so madly inlove with u&#57378;<br /> Dreaming u always!&#58392;xxx

not the best cook, but couldn't believe the result. family deemed best cake ever

absolutely amazing!!!! went down amazing with everyone at work and my partners work!! one of my favorites yum yum thanks jamie xx

tried this out in the restaurant where i work and it went down a treat. ta jamie

When I turned this out of the pan it collapsed. All the flavors were there but it was more like a pudding and rather heavy. I think perhaps the problem is in the conversion from the English recipe in grams to Canadian/US cups. Could you give me the recipe with the correct conversion into cups?

Hi! We tried your recipe the other day and absolutely loved how light it is as a cake! The only issue was it didnt really taste carroty. Should I be weighing the carrots before or after grating them?<br /> <br /> Thanks!<br /> <br /> Anna

I made this cake for my neighbors birthay & all agreed it was the best carrot cake ever,the icing is fantastic so going to be a big hit in NZ

how do you tell that there's too much butter?

I completely agreed with icedbaileys!!! I tried the recipe, but the 250g unsalted butter is too much! I couldn't eat it unfortunately! :(

just made it..... beautiful cake

Hey Jamie;
I am a big fan of you:)
Yesterday i tried the cake, everything went well and it looked great but we couldnt eat any:( cuz 250g unsalted butter was too much..next time i'll probably go with 75g or 85 gr unsalted butter..
Thank you..

I'm new to your web page. Is it possible to have you convert your reciepes for us Americans?
Or have you and I just didn't find it. Thank you.
Sharon Mitchell
bongi44@att.net